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Cacio e Pepe Spaghettoni with Prawn Tartare

Product combined with the recipe

Spaghettoni Scatola 20 cf

Ingredients for 4 people

  • 320gr Leonessa Spaghettoni
  • 300gr Red prawns
  • 125gr Butter
  • 110gr Pecorino Romano
  • 60gr Grana Cheese
  • Peppercorns (as required).

Preparation

Clean the shrimps and make sure the intestine sac on their back is removed. Dice them finely and set them aside. Boil some slightly salty water in a large pot; pour the spaghettoni and allow to cook. In the meantime, let the butter melt with crushed pepper in a large pan and add a ladle of pasta cooking water. Drain the spaghettoni ā€“ which need to be al dente ā€“ and stir them in melted butter and pepper for a couple minutes. Turn off the stove and add pecorino, grana cheese and stir until creamy. Serve the dish by laying the prawn tartare on top of the spaghettoni.Ā 

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